When the evening stretches long and your stomach starts to rumble just as you’re settling in, this one pot Rotel pasta with ground beef comes through like a warm hug. The aroma of browned beef mingling with diced tomatoes and green chilies fills the kitchen, teasing your senses even before the first bite. It’s the kind of meal that turns a rushed dinner into a moment worth pausing for, even if you’re only halfway paying attention because your mind’s already on the couch.
I remember the last time I made this, the timer was ticking down somewhere between 15 and 20 minutes—though I honestly wasn’t watching too closely—and the house smelled like a cozy Tex-Mex kitchen. That sharp cheddar melted into the sauce was the kind of thing that made me almost forget I’d been juggling emails and dinner prep simultaneously. There was a little chaos, a few dishes waiting, but that one pot? It was a simple anchor in the middle of it all.
For nights when you want something flavorful but fuss-free, this dish hits the spot. It’s creamy, a little spicy, and filling without demanding you stand over the stove for hours. Plus, cleanup is a breeze, which means you’re spending more time enjoying your meal rather than scrubbing pans.
- Combines a rich, creamy cheese sauce with zesty Rotel tomatoes and hearty ground beef for a satisfying meal.
- Made entirely in one pot, cutting down on cleanup, even if it means stirring carefully to avoid sticking.
- Quick to prepare—ready in about 30 minutes—perfect for busy weeknights when time is tight.
- It’s simple—and that’s kind of the point. No complicated steps or fancy ingredients, just straightforward comfort food.
If you’re a little wary of spice, you can dial back the green chilies or swap in milder tomatoes. This recipe is forgiving enough to adjust without losing its soul. And leftovers? They taste just as good, maybe even better, after a day in the fridge.
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One Pot Rotel Pasta with Ground Beef
- Total Time: 30 minutes
- Yield: 4 1x
Description
A quick and flavorful one pot pasta dish featuring ground beef, Rotel tomatoes, and a creamy cheese sauce. Perfect for a hearty weeknight meal with minimal cleanup.
Ingredients
1 tablespoon olive oil
1 pound ground beef
1 small onion, diced
3 cloves garlic, minced
1 (10 ounce) can Rotel diced tomatoes and green chilies, undrained
2 cups uncooked penne pasta
3 cups beef broth
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup shredded sharp cheddar cheese
1/2 cup sour cream
Instructions
Heat olive oil in a large pot or deep skillet over medium-high heat.
Add the ground beef and cook, breaking it apart with a spoon, until browned and cooked through, about 5-7 minutes.
Add diced onion and minced garlic to the pot and cook until the onion is softened, about 3 minutes.
Stir in the undrained can of Rotel diced tomatoes and green chilies.
Add the uncooked penne pasta, beef broth, chili powder, ground cumin, salt, and black pepper to the pot. Stir to combine.
Bring the mixture to a boil, then reduce heat to medium-low. Cover and simmer, stirring occasionally, until the pasta is tender and most of the liquid is absorbed, about 12-15 minutes.
Remove the pot from heat. Stir in shredded cheddar cheese and sour cream until the cheese is melted and the sauce is creamy.
Taste and adjust seasoning if needed. Serve hot.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Using just one large pot or a deep skillet makes this dish feel less like a production and more like a casual dinner experiment. I usually serve it with a simple green salad or some crusty bread to soak up the sauce, but it’s good on its own, too.
Sometimes I swap out the penne for rotini or even elbow macaroni, depending on what’s in the pantry. I haven’t tested all variations exhaustively, but they all seem to work fairly well, so feel free to play around. For a creamier twist, a dollop of sour cream stirred in at the end brings that velvety texture up a notch.
FAQ
Can I make this vegetarian? You could replace the ground beef with plant-based crumbles or add extra beans, but the flavor will shift quite a bit from the original.
How spicy is this dish? The Rotel tomatoes add a mild heat, but if you prefer less spice, you can rinse the tomatoes or use a milder variety.
Can I freeze leftovers? It’s best kept in the fridge for up to three days. Freezing might change the texture of the pasta and cheese sauce.
Do I have to use sharp cheddar? Sharp cheddar gives the dish its signature tang, but milder cheese varieties can work if that’s what you have.
When the week gets hectic and you need a comforting, no-fuss dinner, this one pot Rotel pasta with ground beef is a reliable go-to. Once you try it, you might find yourself reaching for it again and again—especially on those nights when simplicity and flavor both matter.